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Coconut and Lime Grilled Kale

Dr John

"My wife and I had this at a tapas place in Victoria, BC. Wow, did we love it! Here is our attempt to recreate it. If using a gas grill, use a handful of wood chips to add a smoky flavor."
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4 h 15 m servings 337 cals
Original recipe yields 6 servings

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  1. Heat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth.
  2. Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.
  4. Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

Nutrition Facts

Per Serving: 337 calories; 28.6 g fat; 21.6 g carbohydrates; 7.8 g protein; 0 mg cholesterol; 375 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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These are tasty, and would go great with a nice cold beer. To be honest, I couldn't really taste the coconut milk, but the spices and lime do come through nicely.

I liked the new way to prepare kale and will make this again for my family. I reduced the spices so my kids wouldn't say it was too spicy.